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Sunday 20 September 2026 12:00:11 GMT

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Butter Chicken Recipe 🔥 Shoutout @Our Place for hooking it up with the Always Pan! Fire Escape Chronicles Pt. 19 🧯 Recipe below 👇🏽 #ad #ourplacepartner #butter #chicken #Recipe #recipes #butterchicken #butterchickenrecipe #garlic #naan #indian #food #pakistani #curry Chicken Marinade 1. 4-6 chicken thighs cubed 2. 8-10 garlic 3. 1 inch of ginger 4. 1 small green pepper (optional) 5. 1 cup yogurt 6. 1 tbsp of melted butter 7. 1 tbsp salt 8. 1 tsp turmeric 9. 2 tbsp Kashmiri chili powder (Paprika substitute but will change the flavor) 10. 1 tbsp of Garam Masala 11. 1/2 Lime juice squeezed Cashews Puree 1. 1/2 cup of cashews 2. 3/4 cup of water Butter Chicken Sauce 1. 4-5 garlic 2. Half a can of Tomato Puree 3. 1/2-1 cup heavy cream 4. 1/2 tbsp Dried Parsley 5. 2 tsp of honey 6. Cilantro/Coriander for topping ————DIRECTIONS————— 1. Add all the ingredients under the chicken marinade and let chicken marinate for a few hours. Ideally overnight. If you’re short on time an hour will do. 2. Bake the chicken for about 20 minutes at 400 degrees Fahrenheit or until cooked through. You can mix the chicken around in the oven half way through cook time to make sure all sides of the chicken get roasted 3. Make the almond puree in a blender by placing the water and almond into the blender. Add more water if needed. It should be a lighter consistency than milk. Almost water but a bit more thick. 4. Under a medium heat, place 4-5 garlic pieces into the pan and cook till golden brown. 5. Add in your tomato puree and almond mixture. Simmer for 1 minute. Save a tiny but of the almond mixture for topping 6. Add in your Dried parsley and honey and mix. 7. Then add in your heavy cream. Start with half a cup and slowly add in more till you get a nice orange color. Depending on how much tomato sauce you put in, you will need more or less. 8. Add in your baked chicken, mix which will complete the dish and add a whole new flavor. 9. Top with Coriander and serve hot! 10. Enjoy. NOTES: 1. If your sauce is too red, add more heavy cream 2. If your sauce is too thick, add more water to loosen up.

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